Culinary Institute of America

Armagnac Vanilla Ice Cream

Preparation info
  • Makes approximately

    32

    fl oz
    • Difficulty

      Easy

Appears in
top 1000Baking & Pastry: Mastering the Art and Craft
Baking & Pastry

By Culinary Institute of America

Published 2015

  • About

Ingredients

Ingredient U.S. Metric
Heavy cream 12½

Method

  1. Combine the cream, milk, corn syrup, and vanilla in a saucepot and heat to 180°F/82°C.
  2. Meanwhile, combine the milk powder, sorbet stabilizer, sugar, glucose, and salt in a large bowl and mix together well. Pour the hot liquid over the dry ingredients. Mix well. Pour the mixture back into the saucepot.
  3. Return the mixture to a boil, then maintain a simm